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Preparation

Combine all the ingredients in a large pot, add 4 quarts water, and slowly bring to a boil over medium heat. Skim off the foam that rises to the surface. Reduce the heat and simmer very gently, uncovered, for 4 hours, skimming the surface every 30 minutes or so and adding more hot water if the level gets too low.

Strain the stock through a colander and then through a fine-mesh strainer into a bowl or other container. (The stock can be refrigerated, tightly covered, for up to 2 days or frozen for up to 3 months; remove any hardened fat from the surface before using.)